Emulsifiers

E475

Polyglycerol Esters of Fatty Acids (PGE)

E475, known as polyglycerol fatty acid esters, is an emulsifier. This additive is primarily used to mix fat and water and to improve the quality of dough. In baking and bakery products, it is preferred to make the dough more elastic and to increase the volume of the bread.

Benefits and Uses:

• Improves the texture of the dough, providing a more elastic and smooth structure.

• Increases the volume of bread, helping it to be fluffier and softer.

• Delays staling, keeping the bread fresh for a longer time.

• Accelerates the fermentation process, allowing the yeast to work more efficiently.

• Ensures the mixing of fat and water, resulting in a homogeneous dough structure and improved product quality.

E475 is an emulsifier that enhances quality and facilitates better dough handling in bakery products such as bread, cakes, and biscuits.